Ingredients

• 1 tbs olive oil
• 100g bacon, cut into small pieces
• 450g chicken thigh fillets, cut into bite-size pieces
• 1 onion, finely chopped
• 2 celery stalks, finely chopped
• 3 garlic cloves, crushed
• 2 bay leaves
• 2 tbs plain flour
• 750mL chicken stock
• 250mL unthickened cream
• 250g potato, cut into 1cm cubes
• 2 tsp Dijon mustard
• 3 corn cobs
• Crusty bread, to serve

Instructions

1. Heat the oil in a large saucepan over medium-high heat. Add the bacon and cook, stirring occasionally, for 3 minutes or until golden and crispy. Set aside with a slotted spoon and reserve.

2. Increase heat to high. Add the chicken and cook, untouched, for 3-4 minutes until chicken becomes golden. Stir gently and cook for a further 2 minutes. Set chicken aside with a slotted spoon.

3. Add onion, celery, garlic and bay leaves to pan and cook over medium heat, stirring occasionally, for 5 minutes until softened but not coloured. Add the flour and stir for 1 minute. Return the chicken to pan with the stock, cream, potato and mustard. Stir to combine, scraping bottom of pan with a spoon. Bring to a simmer over medium-high heat. Reduce heat to medium-low and cook, covered and stirring occasionally, for 15 minutes.

4. Meanwhile, cut kernels from corn cobs. Add kernels to pan and simmer for the last 3-4 minutes of cooking time, until corn is just tender. Salt to taste.

5. Sprinkle with reserved bacon and serve with crusty bread.